Author Topic: Gold medal superlative 56573  (Read 1574 times)

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Online Jdcigar

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Gold medal superlative 56573
« on: January 22, 2013, 07:47:49 PM »
I believe I have seen this mentioned as a good choice for NY style but wanted to make sure it was the same thing.  I found it at a local farmers market for $28/50 lb.


Offline Pete-zza

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Re: Gold medal superlative 56573
« Reply #1 on: January 22, 2013, 08:04:45 PM »
Jdcigar,

General Mills specifies the Superlative flour you mentioned as being suitable for pizza: http://www.professionalbakingsolutions.com/product/superlative-flour-50-lb/56573000?mct=Flour&ct=pizza&typ=Category. The protein content is in the bread flour range and should work for the NY style.

Peter

Online Jdcigar

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Re: Gold medal superlative 56573
« Reply #2 on: January 22, 2013, 08:23:40 PM »
Thanks Peter

Online Jdcigar

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Re: Gold medal superlative 56573
« Reply #3 on: January 23, 2013, 09:39:19 PM »
Given the choice of the Superlative, All trumps, or KASL, which one would be the best choice for NY Style?

Offline Pete-zza

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Re: Gold medal superlative 56573
« Reply #4 on: January 23, 2013, 10:02:02 PM »
Given the choice of the Superlative, All trumps, or KASL, which one would be the best choice for NY Style?

Is this for personal use or professional use? In either case, do you have any problems using flours that are bromated?

Peter

Offline scott123

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Re: Gold medal superlative 56573
« Reply #5 on: January 24, 2013, 05:54:15 AM »
Given the choice of the Superlative, All trumps, or KASL, which one would be the best choice for NY Style?

Superlative (12.6% protein).

Protein is potential gluten. X amount of protein doesn't give you X amount of gluten. It gives you a window.  Depending on how you develop the gluten, a specific protein level can give you a range of textures.  The textural ranges for 12.6% protein flour (Superlative) and 14% flour (AT/KASL) overlap.  In other words, you can push the gluten development on a 12.6% protein flour to make it act like a minimally developed 14% flour.  14% can range from slightly chewy to tough, while 12.6% can go from moderately tender to slightly chewy. Where they overlap is where you want to be, but... if you underknead/underdevelop the gluten in a 12.6% protein dough, you still end up with a tender crust (that's really never too tender, imo), but if you overknead/overdevelop the gluten in a 14% protein dough, you've got leather.

Both protein levels can get you where you want to be, but the lower value, Superlative, offers far less room for error.
« Last Edit: January 24, 2013, 05:58:26 AM by scott123 »

Online Jdcigar

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Re: Gold medal superlative 56573
« Reply #6 on: January 24, 2013, 08:02:27 AM »
Thanks for the advice, Scott.  This is the information I was looking for.

Peter, it is for personal use and I am good with the bromated flour.

I am going to try the Superlative, especially given I can get it for much less.

Thanks


 

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